Crimini Pasta by Daniele and Nina Polidoro

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READY IN: 50mins
Recipe by Mary Jenny

My dad has always believed in the importance of using real ingredients in the kitchen, no matter what the dish; so if you want high quality taste, use high quality ingredients. Using real butter and real cream is essential to this dish!

Ingredients Nutrition

  • 1 12 cups of 18% cream
  • 150 g butter
  • 1 cup chicken stock (or vegetable)
  • 3 (250 g) packages fresh pasta
  • 1 lb fresh cremini mushroom
  • 30 g dried porcini mushrooms
  • 12 small onion
  • fresh parsley, grated parmesan cheese
  • salt, pepper (in Italian, this would be accompanied by "QB" meaning "quanto basta", "to your taste, "as much as yo)

Directions

  1. • Soak the dried porcini mushrooms in warm water for 30 minutes.
  2. • Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely). Place into a bowl.
  3. • Finely chop a handful of fresh parsley.
  4. • Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don't use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.).
  5. • Coarsely chop the soaked porcini mushrooms.
  6. • Finely chop ½ of a small onion.
  7. • Put on a big pot of water to boil – add a tablespoon of salt when the water starts simmering.
  8. • Set the table. Make it look pretty.
  9. • Melt butter in the pan on medium heat, bringing it to a sizzle.
  10. • Add onions, frying them until golden in colour – add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly.
  11. • Add 3 pinches of parsley, and the mushroom juice (about 1 cup), chicken stock (1 cup – this could be substituted for vegetable stock, if you prefer), and cream (1 ½ cups).
  12. • Stir the sauce, and reduce to medium heat.
  13. • Add pepper to taste (or QB!).
  14. • Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you're using, but the pasta will soak up some of the sauce.
  15. • Add pasta to boiling water, stir regularly to ensure it doesn't stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente).
  16. • Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste.
  17. For best results, enjoy with loved ones, and follow with espresso & a delicious homemade dessert. Buon appetito!

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